Octopus and Guanciale Skewers with Lentils

Method

1. Heat a drizzle of olive oil in a pot. Add a whole clove of garlic and a whole carrot. Sauté.
2. Add a splash of tomato passata and stir.
3. Add the lentils (washed) and stir to coat.
4. Cover with water and bring to a boil. Simmer on low heat for 30-45 minutes until tender. (Optionally remove the carrot and garlic, but they can be left.)
5. Meanwhile, clean the octopus: cut off the head, remove the eye and beak. Rinse thoroughly.
6. Bring a pot of water to a boil (no salt) and boil the octopus for about 30 minutes until tender.
7. Once cooked, cut the tentacles into pieces. Also cut the carrot (a second carrot) into rounds.
8. Cut the guanciale into small pieces.
9. Thread pieces of octopus, guanciale, and carrot onto skewers.
10. Heat a cast-iron pan or grill over high heat with a little olive oil. Cook the skewers until the guanciale is crispy and everything is nicely browned.
11. To serve, place a bed of lentils on a plate, arrange the skewers on top, and drizzle with extra virgin olive oil.